US5780081A - Fortification of food with calcium and process of making - Google Patents

Fortification of food with calcium and process of making Download PDF

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Publication number
US5780081A
US5780081A US08/739,070 US73907096A US5780081A US 5780081 A US5780081 A US 5780081A US 73907096 A US73907096 A US 73907096A US 5780081 A US5780081 A US 5780081A
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US
United States
Prior art keywords
foodstuff
calcium
complex
fortified
hydrolysed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
US08/739,070
Inventor
Mark Randolph Jacobson
Sekhar Reddy
Dharam Vadehra
Elaine Regina Wedral
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to US08/739,070 priority Critical patent/US5780081A/en
Assigned to NESTEC S.A. reassignment NESTEC S.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: JACOBSON, MARK, REDDY, SEKHAR, VADEHRA, DHARAM, WEDRAL, ELAINE
Priority to ZA978476A priority patent/ZA978476B/en
Priority to DE69727794T priority patent/DE69727794T2/en
Priority to AU47768/97A priority patent/AU731661B2/en
Priority to TR1998/01209T priority patent/TR199801209T1/en
Priority to EP97910328A priority patent/EP0889696B1/en
Priority to JP10519965A priority patent/JP2000504229A/en
Priority to KR10-1998-0704958A priority patent/KR100494868B1/en
Priority to PCT/EP1997/005192 priority patent/WO1998018349A1/en
Priority to RU98114095/13A priority patent/RU2191515C2/en
Priority to CN97191497A priority patent/CN1072910C/en
Priority to BR9706900-0A priority patent/BR9706900A/en
Priority to NZ330706A priority patent/NZ330706A/en
Priority to AT97910328T priority patent/ATE260050T1/en
Priority to CA002239774A priority patent/CA2239774C/en
Priority to ARP970104998A priority patent/AR008509A1/en
Priority to US09/070,628 priority patent/US6063411A/en
Priority to NO982934A priority patent/NO982934D0/en
Priority to MX9805161A priority patent/MX9805161A/en
Publication of US5780081A publication Critical patent/US5780081A/en
Application granted granted Critical
Assigned to NESTEC S.A. reassignment NESTEC S.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: SHER, ALEXANDER
Priority to US09/559,591 priority patent/US6342257B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates

Definitions

  • the present invention relates to the fortification of food and more particularly to the fortification of food with calcium.
  • Calcium is an important element in human diets for adequate bone formation and maintenance as well as other metabolic functions, e.g. nerve transmission, blood clotting, proper cell function and muscle contraction. It is common practice to fortify food products with calcium sources which are either insoluble or soluble at around neutral pH. Many of the calcium sources currently used for fortification are insoluble or substantially insoluble at around neutral pH, e.g. calcium carbonate, calcium phosphates, calcium citrate and other organic acid salts of calcium. These materials result in precipitation and a chalky mouth feel. Other calcium sources are soluble or substantially soluble at around neutral pH such as calcium chloride, calcium hydroxide and a few organic acid salts of calcium, but these with milk proteins resulting in undesirable coagulation and sedimentation.
  • a fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide.
  • the foodstuff may be a dairy based product such as a milk beverage, a confectionery product, ice cream or another beverage such as a juice.
  • the complex may be calcium and a hydrolysed polysaccharide alone or together with an acid.
  • the hydrolysed polysaccharide may be derived from any negatively charged polysaccharide , e.g. carboxymethylcellulose, gums or carrageenans but it is advantageously a hydrolysed pectin.
  • Pectins typically have a molecular weight of about 10,000 to 150,000 with a Degree of Polymerisation (DP) of about 50 to 800 and are methoxylated from about 20 to 80%. Although pectins may theoretically be hydrolysed to a DP of 1 and demethoxylated to 0%, these levels are difficult to achieve.
  • the hydrolysed pectin has an average DP of from about 1 to 25 and more preferably from 1 to 10.
  • the hydrolysed pectin is conveniently demethoxylated to more than 50% and preferably more than 75%.
  • the hydrolysis (and the demethoxylation when the polysaccharide is pectin) may be carried out by chemical, physical or enzymatic means or any combination thereof.
  • the enzymatic hydrolysis may be carried out, for instance, by a process as described in our co-pending U.S. patent application Ser. No. 08/697,222 filed Aug. 21, 1996.
  • the chemical hydrolysis may be carried out by treatment with an acid but is preferably carried out by treatment with an alkali.
  • the physical hydrolysis may be carried out by shear. As these treatments are already generally known or disclosed in the art, there is no need to further describe them herein.
  • the complex of calcium and the hydrolysed polysaccharide may be prepared by mixing an aqueous solution or suspension of a calcium compound with an aqueous solution or suspension of a hydrolysed polysaccharide.
  • the calcium compound may be calcium hydroxide or it may be derived from one or more of several salts, e.g. the chloride, carbonate, phosphate, sulfate or citrate.
  • the acid is preferably an organic acid, e.g. citric, malic, fumaric, tartaric, succinic or lactic acid.
  • One or more acids may be used if desired.
  • the complex is formed as an aqueous solution or suspension and, if desired, may be dried, for instance to a powder, by various methods commonly known to those skilled in the art.
  • the fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide may be prepared by mixing the foodstuff with the complex.
  • the complex may be in the form of a solution or suspension or it may be in a dry form such as a powder.
  • the amount of complex present in the fortified foodstuff may be from about 0.05 to 5%, preferably from 0.1 to 2.5%, and more preferably from 0.2 to 1% by weight based on the weight of the foodstuff.
  • the foodstuff may subsequently be further stabilised by adding gums, e.g. carrageenans, gum arabic, guar gum, etc., or by adding emulsifiers, e.g. mono- or di-glycerides, lecithin, sodium stearyl lactate, or the citric acid ester of monoglyceride.
  • gums e.g. carrageenans, gum arabic, guar gum, etc.
  • emulsifiers e.g. mono- or di-glycerides, lecithin, sodium stearyl lactate, or the citric acid ester of monoglyceride.
  • the fortified foodstuff may be frozen, refrigerated or shelf-stable.
  • the solutions/suspensions are mixed and then added to 940 mL skim milk.
  • the milk is then homogenised and pasteurised, and stored in a refrigerator at 2°-5° C.
  • the milk was found to be stable, without sediment and of good flavor after 7 weeks.
  • pectin hydrolysates consisting of approximately 77% DP 1-3 (the remainder being primarily insoluble matter and moisture) in 40 mL water.
  • solutions/suspensions A and B are mixed, then solution C is added.
  • the final mixture is then added to 940 mL skim milk.
  • the milk is then homogenised and pasteurised, and stored in a refrigerator at 2°-5° C. The milk was found to be stable, without sediment and of good flavor after 7 weeks.
  • Example 2 Fortified milk is prepared as in Example 2 except that instead of being pasteurised, it is ultra high temperature treated (UHT). After being stored in a refrigerator at 2°-5° C. for three weeks, the milk was found to be stable, without sediment and of good flavor.
  • UHT ultra high temperature treated

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

Abstract

A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide. The foodstuff may be a dairy-based product such as milk or a milk product.

Description

FIELD OF THE INVENTION
The present invention relates to the fortification of food and more particularly to the fortification of food with calcium.
BACKGROUND OF THE INVENTION
Calcium is an important element in human diets for adequate bone formation and maintenance as well as other metabolic functions, e.g. nerve transmission, blood clotting, proper cell function and muscle contraction. It is common practice to fortify food products with calcium sources which are either insoluble or soluble at around neutral pH. Many of the calcium sources currently used for fortification are insoluble or substantially insoluble at around neutral pH, e.g. calcium carbonate, calcium phosphates, calcium citrate and other organic acid salts of calcium. These materials result in precipitation and a chalky mouth feel. Other calcium sources are soluble or substantially soluble at around neutral pH such as calcium chloride, calcium hydroxide and a few organic acid salts of calcium, but these with milk proteins resulting in undesirable coagulation and sedimentation.
It is also common practice to stabilize or reduce the sedimentation of the calcium and milk proteins in the milk beverages fortified with calcium sources by adding carrageenans, pectins and/or other gums, but such materials impart an undesirably high viscosity to milk. Protein destabilisation, e.g. precipitation and coagulation, is mainly attributed to free calcium ions in the system.
It would be highly desirable to have a calcium source to fortify milk beverages and other dairy based products without coagulation and sedimentation, with improved palatability.
SUMMARY OF THE INVENTION
We have developed a complex of calcium and a hydrolysed polysaccharide which may be added to a foodstuff to fortify it with calcium to provide a stable foodstuff, without coagulation and sedimentation, which has improved palatability.
According to the present invention, there is provided a fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide.
The foodstuff may be a dairy based product such as a milk beverage, a confectionery product, ice cream or another beverage such as a juice.
The complex may be calcium and a hydrolysed polysaccharide alone or together with an acid.
DETAILED DESCRIPTION OF THE INVENTION
The hydrolysed polysaccharide may be derived from any negatively charged polysaccharide , e.g. carboxymethylcellulose, gums or carrageenans but it is advantageously a hydrolysed pectin. Pectins typically have a molecular weight of about 10,000 to 150,000 with a Degree of Polymerisation (DP) of about 50 to 800 and are methoxylated from about 20 to 80%. Although pectins may theoretically be hydrolysed to a DP of 1 and demethoxylated to 0%, these levels are difficult to achieve. Preferably, the hydrolysed pectin has an average DP of from about 1 to 25 and more preferably from 1 to 10. The hydrolysed pectin is conveniently demethoxylated to more than 50% and preferably more than 75%.
The hydrolysis (and the demethoxylation when the polysaccharide is pectin) may be carried out by chemical, physical or enzymatic means or any combination thereof. The enzymatic hydrolysis may be carried out, for instance, by a process as described in our co-pending U.S. patent application Ser. No. 08/697,222 filed Aug. 21, 1996. The chemical hydrolysis may be carried out by treatment with an acid but is preferably carried out by treatment with an alkali. The physical hydrolysis may be carried out by shear. As these treatments are already generally known or disclosed in the art, there is no need to further describe them herein.
The complex of calcium and the hydrolysed polysaccharide may be prepared by mixing an aqueous solution or suspension of a calcium compound with an aqueous solution or suspension of a hydrolysed polysaccharide. The calcium compound may be calcium hydroxide or it may be derived from one or more of several salts, e.g. the chloride, carbonate, phosphate, sulfate or citrate. When the complex includes of calcium and a hydrolysed polysaccharide together with an acid, the acid is preferably an organic acid, e.g. citric, malic, fumaric, tartaric, succinic or lactic acid. One or more acids may be used if desired.
The complex is formed as an aqueous solution or suspension and, if desired, may be dried, for instance to a powder, by various methods commonly known to those skilled in the art.
The fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide may be prepared by mixing the foodstuff with the complex. The complex may be in the form of a solution or suspension or it may be in a dry form such as a powder.
The amount of complex present in the fortified foodstuff may be from about 0.05 to 5%, preferably from 0.1 to 2.5%, and more preferably from 0.2 to 1% by weight based on the weight of the foodstuff.
The foodstuff may subsequently be further stabilised by adding gums, e.g. carrageenans, gum arabic, guar gum, etc., or by adding emulsifiers, e.g. mono- or di-glycerides, lecithin, sodium stearyl lactate, or the citric acid ester of monoglyceride.
Due to the stability of the complex, the fortified foodstuff may be frozen, refrigerated or shelf-stable.
EXAMPLES
The following examples further illustrate the present invention.
Example 1
Two solutions/suspensions were prepared:
A. 1.8 g calcium chloride in 10 mL water
B. 4.0 grams of pectin hydrolysates consisting of approximately 77% DP 1-3 (the remainder being primarily insoluble matter and moisture) in 40 mL water.
The solutions/suspensions are mixed and then added to 940 mL skim milk. The milk is then homogenised and pasteurised, and stored in a refrigerator at 2°-5° C. The milk was found to be stable, without sediment and of good flavor after 7 weeks.
Example 2
Three solutions/suspensions were prepared:
A. 1.2 g calcium chloride in 10 mL water
B. 2.071 g citric acid in 10 mL water
C. 4.0 grams of pectin hydrolysates consisting of approximately 77% DP 1-3 (the remainder being primarily insoluble matter and moisture) in 40 mL water.
The solutions/suspensions A and B are mixed, then solution C is added. The final mixture is then added to 940 mL skim milk. The milk is then homogenised and pasteurised, and stored in a refrigerator at 2°-5° C. The milk was found to be stable, without sediment and of good flavor after 7 weeks.
Example 3
Fortified milk is prepared as in Example 2 except that instead of being pasteurised, it is ultra high temperature treated (UHT). After being stored in a refrigerator at 2°-5° C. for three weeks, the milk was found to be stable, without sediment and of good flavor.

Claims (12)

What is claimed is:
1. A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed pectin having a DP of from about 1 to 25 together with an acid.
2. A fortified foodstuff according to claim 1 wherein the foodstuff is a dairy based product, a confectionery product, ice cream or a beverage.
3. A fortified foodstuff according to claim 1 wherein the hydrolysed pectin is demethoxylated to more than 50%.
4. A fortified foodstuff according to claim 1 wherein the amount of complex present in the fortified foodstuff is from about 0.05 to 5% by weight based on the weight of the foodstuff.
5. A fortified foodstuff according to claim 1 which is frozen, refrigerated or shelf-stable.
6. A process for preparing a calcium fortified foodstuff which comprises adding to the foodstuff a fortifying amount of a complex of calcium and a hydrolysed pectin having a DP of from about 1 to 25.
7. A process according to claim 6 wherein the complex is in the form of a solution or suspension or a dry form.
8. A process according to claim 6 which further comprises forming the complex by mixing solution of suspension of a calcium salt with a solution or suspension of the hydrolyzed pectin, and adding between about 0.05 and 5% by weight of the complex to the foodstuff.
9. A process according to claim 8 wherein the complex is dried before being added to the foodstuff.
10. A fortified foodstuff prepared according to the process of claim 6.
11. A fortified foodstuff according to claim 10, which further comprises adding a stabilizing effective amount of a gum and/or an emulsifier.
12. A process according to claim 6, which further comprises adding a stabilizing effective amount of a gum and/or an emulsifier.
US08/739,070 1996-10-28 1996-10-28 Fortification of food with calcium and process of making Expired - Fee Related US5780081A (en)

Priority Applications (20)

Application Number Priority Date Filing Date Title
US08/739,070 US5780081A (en) 1996-10-28 1996-10-28 Fortification of food with calcium and process of making
ZA978476A ZA978476B (en) 1996-10-28 1997-09-19 Fortification of food
CN97191497A CN1072910C (en) 1996-10-28 1997-09-22 Fortification of food with complex of calcium
AT97910328T ATE260050T1 (en) 1996-10-28 1997-09-22 REINFORCEMENT OF FOODS WITH A CALCIUM COMPLEX
TR1998/01209T TR199801209T1 (en) 1996-10-28 1997-09-22 A calcium complex to support wheat.
EP97910328A EP0889696B1 (en) 1996-10-28 1997-09-22 Fortification of food with a complex of calcium
JP10519965A JP2000504229A (en) 1996-10-28 1997-09-22 Food fortification with calcium complex
KR10-1998-0704958A KR100494868B1 (en) 1996-10-28 1997-09-22 Fortification of food with a complex of calcium
PCT/EP1997/005192 WO1998018349A1 (en) 1996-10-28 1997-09-22 Fortification of food with a complex of calcium
RU98114095/13A RU2191515C2 (en) 1996-10-28 1997-09-22 Product enriched with calcium on base of skimmed milk and method of its preparation
DE69727794T DE69727794T2 (en) 1996-10-28 1997-09-22 Reinforcing foods with a calcium complex
BR9706900-0A BR9706900A (en) 1996-10-28 1997-09-22 Fortification of food with a calcium complex.
NZ330706A NZ330706A (en) 1996-10-28 1997-09-22 A fortified dairy based foodstuff (e.g. milk or a milk product) comprising a fortifying amount of calcium and a hydrolysed polysaccharide
AU47768/97A AU731661B2 (en) 1996-10-28 1997-09-22 Fortification of food with a complex of calcium
CA002239774A CA2239774C (en) 1996-10-28 1997-09-22 Fortification of food with a complex of calcium
ARP970104998A AR008509A1 (en) 1996-10-28 1997-10-28 A FORTIFIED FOOD PRODUCT AND THE PROCESS TO PREPARE IT
US09/070,628 US6063411A (en) 1996-10-28 1998-04-30 Calcium fortified foodstuff and method of preparing same
NO982934A NO982934D0 (en) 1996-10-28 1998-06-24 Strengthening foods with a complex of calcium
MX9805161A MX9805161A (en) 1996-10-28 1998-06-25 Fortification of food with a complex of calcium.
US09/559,591 US6342257B1 (en) 1996-10-28 2000-04-28 Calcium fortified foodstuff

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/739,070 US5780081A (en) 1996-10-28 1996-10-28 Fortification of food with calcium and process of making

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US09/070,628 Continuation-In-Part US6063411A (en) 1996-10-28 1998-04-30 Calcium fortified foodstuff and method of preparing same

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US5780081A true US5780081A (en) 1998-07-14

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US08/739,070 Expired - Fee Related US5780081A (en) 1996-10-28 1996-10-28 Fortification of food with calcium and process of making
US09/070,628 Expired - Fee Related US6063411A (en) 1996-10-28 1998-04-30 Calcium fortified foodstuff and method of preparing same

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US09/070,628 Expired - Fee Related US6063411A (en) 1996-10-28 1998-04-30 Calcium fortified foodstuff and method of preparing same

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US (2) US5780081A (en)
EP (1) EP0889696B1 (en)
JP (1) JP2000504229A (en)
KR (1) KR100494868B1 (en)
CN (1) CN1072910C (en)
AR (1) AR008509A1 (en)
AT (1) ATE260050T1 (en)
AU (1) AU731661B2 (en)
BR (1) BR9706900A (en)
CA (1) CA2239774C (en)
DE (1) DE69727794T2 (en)
MX (1) MX9805161A (en)
NO (1) NO982934D0 (en)
NZ (1) NZ330706A (en)
RU (1) RU2191515C2 (en)
TR (1) TR199801209T1 (en)
WO (1) WO1998018349A1 (en)
ZA (1) ZA978476B (en)

Cited By (18)

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US6063411A (en) * 1996-10-28 2000-05-16 Nestec S.A. Calcium fortified foodstuff and method of preparing same
US6342257B1 (en) 1996-10-28 2002-01-29 Nestec S.A. Calcium fortified foodstuff
US6428837B1 (en) * 2000-06-09 2002-08-06 Cp Kelco Aps Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same
US20030003192A1 (en) * 1998-09-29 2003-01-02 The Procter & Gamble Company Calcium fortified beverages
US6565898B2 (en) 2001-05-03 2003-05-20 Tropicana Products, Inc. Reduction of heartburn episodes after ingestion of orange juice
US20040013786A1 (en) * 2001-05-03 2004-01-22 Mcardle Richard N. Orange juice of low citrus oil content for reduction of heartburn episodes
US6682767B2 (en) 2001-05-03 2004-01-27 Tropicana Products, Inc. Reduction of heartburn episodes upon ingestion of orange juice
US20040071789A1 (en) * 2002-02-14 2004-04-15 Baron John A Calcium supplementation to reduce prostate cancer risk
US20060094688A1 (en) * 2002-09-20 2006-05-04 Inc Admin Agcy Natl Agric & Bio-Oriented Res Org Histamine release inhibitor
US20070026110A1 (en) * 2003-02-28 2007-02-01 Kraft Foods Holdings, Inc. Mineral Complexes of Lactobionic Acid and Method of Using for Mineral Fortification of Food Products
US20080014304A1 (en) * 2004-02-18 2008-01-17 Kraft Foods Holdings, Inc. Amorphous Water-Soluble Calcium Citrate Salts and Method of Making and Using Same
US7371402B2 (en) 1998-08-14 2008-05-13 Danisco A/S Use of a composition
US20080125346A1 (en) * 2004-08-20 2008-05-29 N.V. Nutrica Infant Formula
US20090053389A1 (en) * 2007-08-23 2009-02-26 Novartis Ag Dietary Suppliment fiber composition with calcium and chelating agent
US20100261669A1 (en) * 2007-11-02 2010-10-14 N.V. Nutricia Unit dosage for brain health
US8697158B2 (en) 2008-07-09 2014-04-15 Melaleuca, Inc. Mineral amino acid polysaccharide complex
CN112544772A (en) * 2020-12-08 2021-03-26 光明乳业股份有限公司 Raw material composition of calcium-fortified frozen beverage, calcium-fortified frozen beverage and preparation method of calcium-fortified frozen beverage
US20210137147A1 (en) * 2018-07-19 2021-05-13 Csm Bakery Solutions Europe Holding B.V. Calcium concentrate

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US6294207B1 (en) * 1999-11-01 2001-09-25 Albion International, Inc. Calcium fortification of oleaginous foods
EP1255455A2 (en) 2000-02-17 2002-11-13 Welch Foods, Inc. Calcium-fortified, grape-based products and methods for making them
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